Preheat oven to 350° and prepare a cookie sheet with a layer of crumpled aluminum foil (I think this makes for crispier potatoes, not to mention easier clean-up!)

Cube the potato in about 1″ chunks and place in a container with a lid or large zippered storage bag

In a separate bowl, combine oil and remaining ingredients, mix well and pour over potatoes. Close container and shake until well coated. This ensures better coverage rather than adding seasoning and oil separately.

Pour potatoes out onto prepared cookie sheet and place in preheated oven for 20-30 minutes until desired “doneness” (this will vary based on size and how crispy or soft you like yours) Depending on the size of your sweet potato, this usually makes 1-3 servings.